Lemon Dijon Tangy Dressing (Printable)
A tangy, creamy blend of lemon juice and Dijon mustard perfect for enhancing your dishes.
# What You Need:
→ Acid Base
01 - 1/4 cup freshly squeezed lemon juice (approximately 2 lemons)
→ Emulsifiers & Sweeteners
02 - 2 teaspoons Dijon mustard
03 - 1 teaspoon honey or pure maple syrup (optional, for balance)
→ Aromatics & Seasoning
04 - 1 small garlic clove, finely minced or grated
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Oils
07 - 1/2 cup extra-virgin olive oil
# Directions:
01 - Combine lemon juice, Dijon mustard, honey (if using), garlic, salt, and pepper in a medium bowl or jar with lid. Whisk thoroughly until ingredients are fully incorporated.
02 - Gradually drizzle olive oil into mixture while whisking continuously, or add oil to sealed jar and shake vigorously. Continue until dressing reaches creamy, emulsified consistency.
03 - Taste dressing and modify flavors as preferred. Increase honey for sweetness, add lemon juice for brightness, or adjust salt to taste.
04 - Use immediately or refrigerate in airtight container up to 1 week. Shake or stir thoroughly before each use to re-emulsify.
# Expert Suggestions:
01 -
- Makes salads actually exciting to eat instead of something you force yourself to get through
- The emulsion creates a restaurant quality texture that coats every leaf perfectly
- Keeps for a week so you can meal prep without sacrificing freshness
02 -
- The dressing will thicken in the fridge and look sort of sad but that is completely normal and it bounces back once it warms up
- If you accidentally pour the oil in too fast it might not emulsify so just put it in a blender for thirty seconds to save it
03 -
- Room temperature ingredients emulsify better so take everything out of the fridge ten minutes before you start
- If the dressing tastes too sharp add more oil not more sweetener because balance comes from fat not sugar